Description

This Chicken Chili recipe is a hearty, flavorful stew combining tender shredded chicken, creamy beans, sweet corn, and a blend of warm spices. Perfect for a comforting meal, it features a creamy texture achieved by pureeing some beans, balanced with fresh lime juice and garnished with vibrant toppings like avocado, cilantro, and cheese. Ready in under an hour, it’s a satisfying dish that’s easy to make and ideal for chilly evenings.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
2 ½ cups low-sodium chicken broth
2 (4 oz) cans diced green chilies
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon paprika
½ small lime, juiced
Salt and freshly ground black pepper, to taste
2 (15 oz) cans great northern beans
1 cup sour cream (or plain Greek yogurt)
1 cup corn (frozen or fresh)
2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

Garnishes

Fresh cilantro
Shredded cheese
Tortilla chips
Green onions
Avocado slices

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Instructions

Sauté onion and garlic: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté for 3-5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Add broth and spices: Pour in the chicken broth followed by the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste, stirring well to combine.
Prepare beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and liquid.
Puree some beans: Take a large ladleful of the drained beans and place them in a food processor along with a splash of broth from the pot. Puree until smooth to create a creamy texture that will thicken the chili; this step is optional but recommended.
Add beans and corn to pot: Return the pureed beans to the soup pot along with the remaining whole beans and the corn. Stir to combine and bring the mixture to a simmer. Cook uncovered for 15 to 30 minutes to allow flavors to meld and the chili to thicken.
Finish chili: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until evenly incorporated and warmed through.
Serve and garnish: Ladle the chili into bowls and garnish generously with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired. Enjoy warm.

Notes

Using rotisserie or leftover cooked chicken saves time and adds great flavor.
Pureeing some beans before adding them to the chili creates a thicker and creamier texture.
You can substitute Greek yogurt for sour cream to reduce fat content.
Adjust cayenne pepper amount based on your preferred spice level.
Leftover chili stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
For gluten-free diet, verify that canned beans and broth do not contain any gluten ingredients.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American